DirtyFLRestaurant Inspection Data

STUBBORN SEED

101 Washington Avenue
Miami Beach, Florida, 33139
South Beach
Miami-Dade County County

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 3/26/2025

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Large pots stored by the ice machine.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven with some grease buildup.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed on clean containers stored above the three compartment sink.

Inspection Date: 1/29/2025

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at handsink at kitchen.

Inspection Date: 5/2/2024

Inspection #: Visit ID: 8347418

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gaskets soiled. The chef had them cleaned. Corrected On-Site
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. The cook brought sanitizer buckets and put the towels in the buckets. Corrected On-Site
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then handled clean equipment or utensils, without washing hands. Observed the dish washer load the dirty dishes into the dish machine and then remove the dishes without washing his hands.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed a blue liquid in a spray bottle. The chef labeled it . Corrected On-Site

Inspection Date: 11/1/2023

Inspection #: Visit ID: 8538865

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowl no handle in ice container at coffee station.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Observed near end of prep area.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand sink soiled.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with mold like substance in ware washing room.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor.
  • 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pickled mushrooms (62F - Cold Holding); cooked mushrooms (60F - Cold Holding) all cooked holding at cook line. As per chef less than two hours,chef placed items in a ice bath to rapid cool. **Corrective Action Taken**
  • 03G-09-5:Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. At the time of the inspection observed establishment cook chills and sous vides duck, sauces and other food items. As per chef all held more than 48 hours.
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. At the time of the inspection observed establishment cook chills and sous vides duck, sauces and other food items. As per chef all held more than 48 hours.
  • 01C-03-4:Intermediate - Oyster tags not marked with last date served.
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed establishment offers raw tuna, no consumer advisory available.

Additional Information

Contact Information

Google Rating

★★★★½ (4.5/5)
(1,038 reviews)

Price Level

$$$

Opening Hours

Monday:6:00 – 10:00 PM
Tuesday:6:00 – 10:00 PM
Wednesday:6:00 – 10:00 PM
Thursday:6:00 – 10:00 PM
Friday:6:00 – 11:00 PM
Saturday:6:00 – 11:00 PM
Sunday:6:00 – 10:00 PM
✗ Currently Closed

Features

✓ Restaurant

Restaurant Features

Serves Beer
Serves Wine
Dinner
Takeout
Delivery
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025

Report Enrichment Status

Enriched Reports: 0 of 0